Name: Best Jambalaya
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 2 tablespoons peanut oil, divided; 1 tablespoon Cajun seasoning; 10 ounces andouille sausage, sliced into rounds; 1 pound boneless skinless chicken breasts, cut into 1 inch pieces; 1 onion, diced; 1 small green bell pepper, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 1 (16 ounce) can crushed Italian tomatoes; 0.5 teaspoon red pepper flakes; 0.5 teaspoon ground black pepper; 1 teaspoon salt; 0.5 teaspoon hot pepper sauce; 2 teaspoons Worcestershire sauce; 1 teaspoon file powder; 1.25 cups uncooked white rice; 2.5 cups chicken broth

Instructions

1
Gather all ingredients.
2
Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside.
3
Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
4
In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
5
Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.
6
Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
7
Stir in the rice and chicken broth.
8
Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
9
Serve and enjoy!

Best Jambalaya

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